- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED NO BARE HAND CONTACT WITH READY TO EAT FOODS.OBSERVED STAFF CHANGING GLOVES AND HANDWASHING IN-BETWEEN TASKS.FINAL COOK TEMPS ON CHICKEN @ 170FFINAL COOK TEMP ON OMLETTE @ 162FFINAL COOK TEMP ON CHICKEN FRIED STEAK @ 168FALL FOOD PROPERLY STORED.GOOD HOT AND COLD HOLDING TEMPS.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.EVEN THOUGH STAFF IS WEARING GLOVES REMIND STAFF TO USE UTENSILS WHEN HANDLING RAW MEAT OR MAKE SURE TO CHANGE OUT GLOVES AND WASH HANDS TO AVOID ANY CROSS CONTAMINATION.ADDITIONAL LIST OF CFPM'S HAS PREVIOUSLY BEEN PROVIDED TO WCHD.FACILILTY HAS NOT HAD ANYONE FAIL CFPM TEST WITHIN THE LAST YEAR.
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9/30/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATION.FINAL COOK TEMP OF OMELETTE AT 175F.ALL FOOD PROPERLY STORED.SALAD BAR GOOD.USE BY DATES CURRENT.
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11/18/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND STOCKED.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATION.SALAD BAR TONGS PROPERLY STORED AND TEMPS GOOD.SIDE STATIONS GOOD.SANITIZER BUCKETS AT 100PPM CHLORINE.
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11/27/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:(This Health Permit is for front of the house operations only)*****All service stations stocked with sanitary towels and soap.Service stations have a sanitizer bucket available with 50-100ppm chlorine.Refrigeration units with dairy products at service stations checked at <40F.Salad bar cold-holding checked good; eggs at 38F; turkey at 41; potato salad checked at 42F.
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9/28/2012 | Routine Inspection 1st | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed food serving utensil on front counter (food server) area in standing water with food debris. Store all utensils for dispening food products in a dipper well or in ice. If leaving the utensil in a dry container; change utensil on a frequent basis. All above steps will help prevent microbial growth.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:(Restaurant Waitress/Waiter stations only)All handsinks checked stocked and functional.Salad bar cold-holding temperatures checked good; boiled eggs at 36 degrees; ranch at 41 degrees; blue-cheese at 41 degrees; red beans at 36 degrees.All stations checked with a sanitizer bucket with 50-100ppm chlorine.All small refrigeration units with dairy product checked within regulation at <40 degrees ambient temperature.
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7/26/2011 | Routine Inspection 1st | 98 |
- [1] Installed; maintained
Facility shall repair handsink in one of the service stations. Several other handsinks are available and in use; however; this handsink station must be repaired. (work order in place for immediate repair)
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall repair large hole in wall over the the main cook line. Food preparation must stop during repair.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; rice at 184 degrees; potatoes at 186 degrees; brown sauce at 156 degrees; vegetable soup at 160+ degrees.Cold-holding checked good; roast beef at 43 degrees; turkey at 41 degrees.Service stations and cook line had sanitizer buckets at 50-100ppm chlorine.Handsinks stocked with sanitary towels and soap; observed handwashing. (repair handsink at one of the service stations as indicated above.)Reach-in refrigeration systems checked at 36-42 degrees.
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3/11/2010 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed some water pooling in front line refrigeration unit. Facility shall repair unit to eliminate water pooling.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; gravy at 147 degrees; bacon and sausage ranged from 152-168 degrees; vegetable soup at 162 degrees.Cold-holding on salad bar checked good; crab salad at 36 degrees; tuna salad at 35 degrees; cheese at 42 degrees.Dishes are washed in the Purple Parrot Support kitchen; final rinse checked at 185 degrees.All refrigeration and freezer units operating within acceptable zones.All handsinks properly stocked with sanitary towels and soap.Sanitizer buckets available with 50-100ppm chlorine.Observed proper glove use and handwashing.
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6/3/2009 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Handsinks properly stocked Sanitizer 50-100 ppm chlorineClam chowder 178FCrab salad 38F
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12/1/2008 | Routine Inspection 1st | 100 |
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